Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds of nice ripe tomatoes
- one pound of brown sugar
- a pint of good cider vinegar
- one dozen cloves
Directions
Two pounds of nice ripe tomatoes, one pound of brown sugar, half a pint of good cider vinegar, one dozen cloves and two dozen grains of allspice. Put these ingredients into a preserving kettle and stew them over a slow fire. When they have been in sufficiently long to cook the tomatoes nearly soft, take them up and place them on a dish to cool, but continue boiling the syrup slowly. When the tomatoes become cool put them back into the syrup and boil them until they are of a dark red color, then take them out again, put them on a dish to cool and continue boiling until it is as thick as molasses. When the toma- toes and syrup are both cool put them in jars and tightly seal.